A Filipino Dining Legacy

January 29, 2017

Story By: Christina O Connor | Photos by: Max's of Manila

Lechon Kawali and Shrimp Sinigang ($14.50)

The restaurant industry is a notoriously difficult one. Failed eateries are so common that it’s considered a victory when one can make it to its first birthday. So it goes without saying how impressive it is that Max’s of Manila is now in its 70s.

Its origins stretch back to 1945, when Maximo Gimenez welcomed American troops stationed in the Philippines into his home. Soon, his house became such a popular hangout that it turned into a full-fledged restaurant, and later, became a chain with various locations throughout the world, including two on Oahu (Dillingham and Waipahu).

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The dining chain, which serves up traditional Filipino cuisine, still offers some of the items that made it famous all those years ago — notably Max’s Fried Chicken ($14.95 for a whole chicken, $8.95 for half).

“It is seasoned with our special seasoning and is fried without any batter,” explains general manager Maly San Luis. “The skin comes out crispy and the meat inside is tender and juicy.” For takeout orders, visit maxsrestaurantusa.com. And deliveries also are available via Bite Squad at bitesquad.com.

TRY THIS SPECIAL

Right now, customers can take advantage of a traditional Filipino treat: Lechon Kawali and Shrimp Sinigang ($14.50; serves three to four people), which is on special at Max’s through Feb. 28. “This dish combines two of our most popular dishes into one,” says general manager Maly San Luis. “The Sinigang broth is a tamarind-based tangy soup — an all-time favorite Filipino soup. Traditionally, this dish is served with shrimp and vegetables. What makes this dish special is we have added slices of our popular Crispy Fried Pork Belly (Lechon Kawali) to the dish.”